In a large bowl place the buttermilk, hot sauce and 1 1/2 teaspoons of seasoned salt and the cut-up chicken. Cover and refrigerate at least 8 hours or up to 24 hours. Drain and discard buttermilk mixture.
In a shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoon seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken and registers 165 degrees. Drain on a clean wire rack set over paper towels.